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Shrimp Linguine

Shrimp Linguine

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Jessica

I created this dish after trying a similar dish (made with crab) at a restaurant. It's wonderful! If you like, you can garnish with additional chopped tomato and chopped green onion. If you have the time, toasting the pine nuts will enhance the flavor.

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 459 kcal
  • 23%
  • Fat:
  • 18.8 g
  • 29%
  • Carbs:
  • 42g
  • 14%
  • Protein:
  • 30.1 g
  • 60%
  • Cholesterol:
  • 176 mg
  • 59%
  • Sodium:
  • 430 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
  2. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
  3. Heat olive oil in a large skillet over medium heat. Saute garlic, basil, and oregano in oil for 1 minute. Stir in tomatoes and green onions, and saute for 3 minutes. Add bacon, half and half, Parmesan cheese, and Monterey Jack cheese. Cook until cheese is just melted. Stir in shrimp, and cook until heated through, about 2 minutes.
  4. Serve sauce over pasta, and sprinkle with pine nuts.
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Reviews

QUIANA
69
2/11/2003

It never fails that after trying a recipe with rave reviews I get my hopes up only to be a little disappointed. This recipe was lacking in something I have yet to put my finger on. It needed generous amounts of salt despite the bacon and the flavor was almost bland. I think that maybe next time the herbs and tomotoes need to be sauteed in the bacon drippings instead of the olive oil--maybe that will add a little more flavor. To give this the benefit of the doubt, I brought the left overs for lunch(maybe it will taste better once the flavors sit overnight). This has the potential to be something great--but with some major tweaking.

YAHMMY
27
1/16/2003

Let me just say this...I made this 2 nights IN A ROW !!! This recipe is fabulous!!! I doubled the ingredients to make more sauce like others had suggested and it was a wonderful idea. I can't thank you enough for this recipe. Yahmmy

CJCOLLINS
23
2/11/2006

Excellent! Excellent! Excellent! I made this exactly as described except I used angel hair pasta instead of linguine. If I do that again, I'll increase the sauce because the angel hair requires more sauce so it ended up a little drier than it should have. My mistake! Excellent flavor and presentation!